This is atributed to Giuseppi Cipriani, a bartender at Harry’s Bar in Venice, Italy. A favorite of Ernest Hemingway and Noel Coward, it was inspired by a painting in the 1943 exhibition by Bellini.

Ready

• Peaches for fresh peach juice
• Dry sparkling wine or champagne
• Fresh peach wedges for garnish
• Lemon juice

Set

• Glass: flute
• Blender
• Pan
• Bowl with ice

Go

1. Fill bowl with ice and fill with water to cover.
2. Fill pan with water and place on heat.
3. Bring water to boil and place peaches in for about a minute.
4. Remove peaches and submerge in ice water.
5. Peel peaches and remove pit.
6. Place in blender with a touch of lemon juice.
7. Puree.
8. Fill a flute a quarter of the way with peach puree and finish with sparkling wine/champagne and stir.

What you should know

Make puree with peaches in season and freeze for summer.